Those are Tasty Kake peanut butter "Kandy Kakes" -- something that makes me ache when I think of my son facing a lifetime of not getting to eat these, still warm from the factory.
This was my one last attempt at offering cheese in his lunch. Let's just say the dogs were happy when the bento box came home after school.
Eileen, I followed you over from your trip reports that I always enjoy reading.
ReplyDeleteI get these weird hive breakouts about once a year for a couple months and gluten seems to exacerbate them. I love bread and pasta and it's really hard at first to live without it but you learn to work around it. I make pizza or pasta type dishes with polenta (either mushy or sliced an fried or grilled) rather than pasta or dough. I haven't found any gluten free dough or pastas that are as good. You can also make sandwiches/quesadillas with corn tortillas. Risottos are pretty good substitutions for pasta. Flourless cakes and brownies are just as decadent as regular cakes. And of course chocolates and chocolates are ok. I serve chocolate covered strawberries and meringues like pavlovas a lot too.eem gluten free for a year at a time and it was manageable. There are plenty of carbs that are gluten free...french fries being number 1. My point is don't focus so much on what CJ and you, by default, can't eat but about how much there is that you can.
Of course, looking at this blog, and all the care and attention you give to your family's lunches, that shouldn't be a problem. I am so impressed with the meals you plan.
Also, seems like many on Passporter want to hear a little about the CLQ-1 spring break at the shore house. Has anything been posted?
Delurking for now...
A fan,
Laura
Thanks for the comments, Laura!
ReplyDeleteI do take a lot of care for CJs meals. That's where the "obsessive compulsive" elements of my personality come in handy...
Luckily, he seems unfazed by it all so far and is taking it in stride. We've tried some of the GF pastas and I already have **2** bread machines, thanks to the kindness of PassPorters. I found a great book by one of the instructors at the Culinary Institute of America (http://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130) It eases my mind quite a bit.
The problem for me (emotionally) is the loss of the old favorites and the ease of dining out. Since MS patients often see great results from the GF lifestyle, I'm thinking of doing it as well. The thought of no TastyKakes or croissants is the most depressing to me.
As for the CLQ-1 spring break trip -- there's not a lot to tell. Karen controlled her urges to "have an itinerary," and Jill's hubby kept our glasses full the whole time. We missed having Sharon in our midst, but we managed to have a relaxing time. A trip report would be lots of entries of "we took a walk on the beach. We made dinner. We drank too much wine. We relaxed."
Heee!
Eileen